1. Add potatoes to pot and cover with water or broth. Bring to a boil, then simmer.
2. Add 1 of the add in combinations, if desired.
3. Simmer the soup until the vegetables are tender.
4. Puree in blender or food processor until smooth. Add salt and pepper, to taste.
NOTES:-Instead of stock or vegetable bouillon cubes, you can take out 1/2 cup of soup after pureeing and dissolve a tablespoon of miso in it, then return it to the pot and mix.-Almost all of these combinations are good with the addition of 1/2 an onion and a clove or two of garlic sauteed in sherry.These are my favorite after-work-no-time-to-cook winter dinners. Add a salad and a slice of bread and I'm happy. This is usually enough for myself. Its very easy to multiply it for more people. The proportions I use are usually 1 part potato to one part other vegetable. You can raise the proportion of vegetable to potato; the potato merely adds creaminess and mellows the flavor.'

how much water to potato do you use? Could you use the mushroom version with green beans for a green bean casserole? Also with the mushroom, I my guess would be that you use white wine, not red? thanks!